Post-Luau attempts at Coachella attire by Steff, Kelsey, and I. This is the kind of stuff that must be discussed at brunch.

You see, what other meal justifies putting back some champagne before noon? What other meal unites the masses who are hungover from the night before and need a chance to debrief, decompress, and slug back some hair of the dog? NONE. Brunch is perfect.

If you are one of those sick, twisted humans who 'hates' brunch, a) WHY ARE YOU LIKE THIS YOU MONSTER and b) you are welcome to exit the page now, thank you for coming, goodbye.

My friends and I consider ourselves brunch experts. If you dispel this title, I implore you to look at the above photos. DAYUM. LOOK AT THOSE OMELETTES. Have you ever seen anything more beautiful in your entire life?! That's what I thought.

Besties who brunch

Now, some people are fans of going out to a bottomless brunch on the weekend. This is... fine... and I definitely partake from time to time... but hosting brunch is much more fun and cost effective*! We get to enjoy $4 bottles of Trader Joe's champs, pop champagne corks onto the street and drink every time a car runs into one, play beer pong and slap cup, choose our own music, watch sports, act like fools, all for zero time limit and less than $15 per person!

*Sometimes less cost effective - we impulse-booked flights to Austin this past weekend. But at least we saved on food and drinks!

This brunch dish was inspired by a Facebook video that Kelsey found during one of her night shifts (#nurselyfe), and we knew immediately that we had to make it a reality at the next brunch. And boy - was it incredible! Even post-omelette not a morsel was left. Please, please, PLEASE make this - and let me know what you think!

Now, I'm not going to act like this recipe is rocket science, because frankly - it's not. There's some room for creativity! But, the important part is that we cover the basics. So first, preheat your oven to 400F. Line a baking sheet with aluminum foil and arrange your bread slices on the baking sheet.

Once the oven is preheated, pop your bread in and toast for 5-8 minutes, until golden brown. You don't want it to be too crispy, but it does need to hold up to the toppings!

While your bread is toasting, mash your avocado, slice your tomatoes, and rip your mozzarella. Once the toast is ready, spread 1/4 of the avocado on each slice. Top with tomatoes, basil, and mozzarella - get creative with your assembly! This is art! Dress each slice with a teaspoon of olive oil, the juice from a line wedge, and a few shakes of sea salt. Voila! Your breakfast/brunch is served!